Pupusas

Use 300 g masa harina; 390-450 ml warm water; 1/2 tsp salt and the listed remaining ingredients. Mix masa harina and salt with 390 ml water. Rest 10 minutes, then knead, adding more water as needed for a soft dough that flattens without cracks. Start at lower water and cover the rest so flour hydrates. Add final water only if a disk cracks, not until sticky paste.

Divide into 8. With oiled damp hands, make a cup in each ball, add cheese and close dough around it. Use damp oiled hands sparingly, divide cheese evenly and pinch the opening fully shut.

Pat carefully into disks about 12 cm wide and 1 cm thick, keeping filling enclosed. Pat gently between palms, keeping thickness even and patching cracks so cheese stays inside.

Serve: 300 g prepared curtido; 200 g prepared salsa roja. Cook on a lightly oiled medium-hot griddle 4-5 minutes per side until browned in patches and cooked through. Serve with curtido and salsa. Preheat griddle over medium heat, cook in one layer and turn after browned patches form; check cooked masa center and cool cheese briefly before serving.